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These Black Bakers Are Sure To Sweeten Up Your Timeline
Picture this: it's a rainy Sunday morning in the winter. You wake up still tired from the night before (wink, wink) but nevertheless, you're in good spirits. You roll over to feel the warmth of your significant other but to your surprise, he's not there. You sit up, rubbing the sleep from your eyes in a slight state of confusion and angst––that is until he comes sauntering in with a tray of food. He's brought you breakfast in bed, specifically your favorite: Blueberry French Toast, eggs made just the way you like, a side of bacon, and a carafe of home-mixed mimosas.
The tray looks like it belongs on the cover of Food Network Magazine. You smile sweetly at him before digging in. Now this could be you IRL sis, but you playing. Put yourself and the lover in your life on game by putting them onto these delectable treats made by black bakers sure to keep your sweet tooth singing.
Chef Jeff Morneau
Courtesy of Chef Jeff Morneau
With a background in French Culinary and vast experience working for various catering companies and restaurants, Chef Jeff quit his job in 2011 in pursuit of more fulfilling work. Thus Chef Jeff Catering was born. And though he admits to initially running away from baking as long as he could, it's something he now truly loves in the most positive way. "It's the passion for me. I never look at the dollar amount and I think that's why I'm in abundance the way I am now. The satisfaction of my customers and the retention of my customers really keep me going." And while this self-taught baker excels at all things cakes, pies, cookies, cupcakes, and event planning, his viral claim to fame are no doubt his flaky, buttery, melt-in-your-mouth Haitian patties.
What Baking Means to Him:
"It's a sense of fulfillment to know that people seek something I created. My job isn't a job, it's a hobby that pays well. My downtime, I find fulfillment in creating new things and trying new techniques. Baking makes me whole. It gives me a sense of tranquility, I get a sense of peace out of it. It allows me to create."
Career Highlight:
"It would be the Haitian patties. I say that because the biggest thing you're planning is never going to pop the way you want it to pop. It's always going to be the least amount of work in, that's gonna be the thing. They [The Haitian Patties] were never supposed to be a thing. I forgot them at an event and I needed to figure out what to do with them. But they helped put me on the route of becoming a household name. You know, people are waiting on them to be released again. So now, I have a tangible product that's sought after."
Future Plans:
"I would like to have Haitian Patties in distribution and create well-branded cookware. I want to have more things inside people's homes that say 'Chef Jeff.'"
For more of Chef Jeff, follow him @ChefJeffDidIt.
Chef Jeff's Blueberry French Toast
Courtesy of Chef Jeff Morneau
Prep Time: 10 mins | Cook Time: 20 mins
Ingredients:
- 8 slices brioche
- 1 stick of butter
Egg Mixture:
- 1 cup evaporated milk
- 1/2 cup sweet condensed milk
- Dash of cinnamon
- 1 egg
- 2 tablespoon sugar
- 1 teaspoon orange zest
- 1 teaspoon vanilla extract
- 1 tablespoon of Brandy
Blueberry Drip:
- 2 cups blueberries (or fruits of choice)
- 1/2 cup sugar
- 1 tablespoon brandy
Cream Cheese Drizzle:
- 8 ounces cream cheese
- 1/2 cup sweet condensed milk
- 1/2 cup evaporated milk
Garnish:
- Whipped cream
- Fresh mint
- Sugar
Directions:
- In a bowl, whisk together: milk(s), egg, vanilla, brandy, orange zest, cinnamon and nutmeg.
- Dip bread in egg mixture, flip to coat both sides evenly. (Do not let it get too soggy.)
- Toast bread slices on a buttered nonstick skillet on medium heat until browned on both sides. (Dress with the drip.)
- Blueberry Drip: In small saucepan, add fresh blueberries, dash of Brandy, 1/2 cup of sugar, and bring to a boil; then slowly simmer for 5 minutes.
- Cream Cheese Drizzle: Mix Cream Cheese (softened), sweet condensed milk, evaporated milk. (Transfer into a squeeze bottle.)
- Top with 10 times sugar, a dollop of whipped cream and fresh mint.
Vee the Baker
Courtesy of Vee the Baker
Veronica Fletcher has Thanksgiving of 2014 to be grateful for when it comes to her booming business. After a coworker commissioned her to bake desserts to adorn the family dinner table, it proved to be the spark she needed to launch her then-fledgling version of Vee's Bakeshoppe. By Christmas of that same year arrived, Fletcher received more dessert requests from coworkers for their family gatherings. Following the successful holiday season, Vee's Bakeshoppe hosted a pop up in May of that next year where she sold out of her signature cupcakes in the first 30 minutes--officially cementing her as a small business owner.
For Vee though, it's all about the feeling of satisfaction for people she serves. "The best part is the smile I get when someone enjoys one of my creations. I live for the pause and long, drawn-out "yums" when that first bite melts into their mouths. The happiness of being satisfied or having spirits lifted by a little flour, sugar, butter, and time is well worth my effort."
Length of Time Baking:
"I started baking in college with the hopes of recreating the desserts I grew up enjoying. The hunger for home led to numerous calls to and long recipe walk-throughs with my mom. Growing up, we didn't keep packaged sweets in our pantry because my mom, known to many in the Dallas area as the 'Cookie Lady', baked all the time."
Favorite Dishes to Bake:
"My beloved bakes are 7-Up pound cake, homemade cinnamon rolls, and a beautifully decorated layer cake. The versatility of and endless ways you can enjoy a delicious piece of pound cake has allowed me to create recipes that range from breakfast to dessert. The inviting smell and ooey-gooey goodness of a homemade cinnamon roll with a cup of coffee is the perfect way I like to start the day and end it on some occasions. Creamy, velvety buttercream, and bright colored decorative elements on my layer cakes allow me to be artistic and playful."
What Baking Means to Her:
"Baking is my therapy. As one who works a corporate job full-time, I look forward to getting into the kitchen after a long day and baking my feelings away. Sweet creations are always the best reward before calling it a day (or night). The process of baking and the bakes I'm able to create bring to fruition an idea, or emotion that I want to convey. It is truly my passion. I want each and every recipe that I craft to ring of my personality and love for good food, great moments, and amazing memories."
Let's go sis! For more of Vee, follow her on IG @veethebaker.
Vee’s 7-Up Pound Cake Recipe
Courtesy of Vee the Baker
Ingredients:
1 cup of salted butter (2 sticks), room temperature
1/2 cup of vegetable oil
3 cup of granulated sugar
1 Tbsp. vanilla extract
1 Tbsp. lemon extract
3 cup of all-purpose flour
5 eggs, room temperature
3/4 cup of Sprite, room temperature
Directions:
- We'll be using a single rack in the oven. Remove the top oven rack and place the bottom rack on the third position rack from the bottom. Preheat the oven to 290 degrees.
- Prepare your bundt pan by coating it with non-stick vegetable spray or shortening and flour. I personally prefer shortening and flour. (You cannot substitute vegetable oil for shortening here. The consistency is not the same.)
- Sift flour and set aside.
- Crack eggs in a small bowl, removing the chalaza. Beat eggs with a fork and set aside.
- In a bowl of a stand mixer, add butter, oil, sugar, vanilla, and lemon extract, and turn the mixer to Stir. Mixture should become light and fluffy before moving to the next step.
- Spoon in flour alternately with the Sprite while the mixer is going. You want to add enough Sprite to moisten the dry ingredients. I suggest you add the flour ingredients in thirds. Stir until mixture is smooth.
- Slowly pour in eggs while the mixer is running. Stir until batter is well mixed and smooth. Do not over beat the batter.
- Pour batter into the prepared bundt pan, spreading evenly to ensure the cake bakes out evenly.
- Bake for 90 minutes (timing will depend on how your oven cooks) or until the cake tester/toothpick comes out clean.
- Remove from oven and allow to cool for five (5) minutes before flipping out on the cake stand. Allow cake to finish cooling before serving.
Darius Cooks
Courtesy of Chef Darius Williams
Idle time might be the devil's playground but for Chef Darius Williams it was exactly what he needed to launch his now 7-figure business. After closing down his Chi-Town bakery two weeks before the pandemic hit, all it took was time, creativity, and a viral Peach Cobbler Pound Cake to position himself where he needed to be in this new season. And after just two weeks of fulfilling customer orders, Williams was able to obtain a space and staff to further serve his base with not just cakes but with a sense of care and compassion as well. "For me looking back over the years, watching my grandmother in the kitchen moving about--all of the values that I learned from her are sort of ingrained in me. And you see that come out in the food I make. So it's more so about expressing the history and the culture and all these little nuances that have inspired me to be who I am today."
Length of Time Baking: Over 20 years.
Favorite Dishes To Bake: "Red Velvet Cake, Vanilla Cake with Vanilla Cream Cheese. Anything I can mix with cognac, rum, or tequila when it comes to food––I enjoy that a lot."
Career Highlight: "Starting the pound cake business and in two months, making a half-million dollars."
For more of Chef Darius, follow him on IG @Dariuscooks.
Chef Darius Williams' Strawberry Moscato Shortcake
Courtesy of Chef Darius Williams
Ingredients:
- 2 cups of sugar
- 1 cup of vegetable oil
- 1 1/2 cups of buttermilk
- 2 teaspoons of vanilla extract
- 2 eggs
- 1/2 teaspoon of baking soda
- 1 pinch of Kosher salt
- 2 1/2 cups of all purpose flour
- 2 cups of chopped strawberries
- 1 tablespoon of sugar
- 1/2 cup of Moscato wine
- For the whipped cream
- 2 cups of heavy cream
- 2 tablespoons of sugar
- 1 tablespoon of vanilla extract
Directions:
- Preheat the oven to 350 degrees.
- In a bowl, combine the sugar, vegetable oil, and buttermilk until the sugar is dissolved. Then, add in the eggs and vanilla extract. Mix well. Then, add the remaining dry ingredients and mix until well combined.
- Pour into prepared ramekins and bake until golden brown. This should take 13-15 minutes.
- Once the cakes have cooled, remove and cut in half. Then, brush each half with Moscato.
- For the whipped cream, add all the ingredients into a mixer and whip until well combined.
- For the strawberries, mix with the sugar and Moscato and set aside.
To assemble, layer the cake with strawberries and whipped cream and enjoy.
Jarrett Hill
Having a restauranteur for a grandmother and a caterer for step-mom, if cooking didn't become a part of your personality, it would be very hard to believe. Luckily for Jarrett Hill, that isn't the case. Having been in the kitchen since he was a little kid, baking has always been an enjoyable part of his life. Whether it was baking desserts as a way to connect with his family as a young one or making monkey bread to cope with the myriad of emotions that come with a global pandemic, for Hill this passion is one he's found to be both a spiritual and saving grace during these times. "A friend of mine references cooking as a prayer and says sometimes cooking can be prayer if we're methodical in the way that we handle different things and really zoned in on it. That's always kind of stuck with me, that you can make anything into a prayer or a meditation. It's not just about sitting with your legs crossed or your hands folded. It can be anything where you really immerse yourself. And I've found that to be true for me."
Favorite dishes to Bake:
Puff pastry desserts, Cheesecakes, Banana Bread
What Baking Means for Him:
"I started to do 'rage baking' back in May and June with the protests happening all around because of anti-Blackness and policing. I was baking so much to the point where I started giving it away to friends. It's been something that helps me calm down in moments where I'm angry or sad or depressed. It's been really helpful. And I think part of it is also about feeling like you have a little bit of control over something. It gives a sense of accomplishment and I think that's important in the time we're living in right now. A lot of people's careers are thrown into question, their futures are thrown into question, and sometimes we just need a win."
Future Plans:
"I'm really curious about venturing into the edible space, so I've been intrigued by that. Especially since it's legal where I live in California. It's not a part of my long-term goals to open up a bakery, but I'd be lying if I said I hadn't thought about it. I do enjoy it but I don't want it to start feeling like a job."
To keep up with Jarrett, follow him on IG @jarretthill.
Jarrett Hill’s Banana Bread
Courtesy of Jarrett Hill
"I add in twice the vanilla, scratch the coconuts, and sometimes (if I'm really feeling myself) like to switch out bananas for sweet potatoes. Making my own vanilla extract is one of my favorite secrets to always turning out great baked goods. And it's super simple using scrapped vanilla beans and your favorite pure alcohol – i like to use bourbon or whiskey."
Ingredients:
- 2 cups mashed bananas (about 5-6 bananas)
- 2/3 cups canola oil
- 4 eggs
- 2 cups all-purpose flour (and extra to dust pan with)
- 2 cups sugar
- 1 box vanilla instant-pudding mix
- 1 teaspoon baking soda
- 1 1/2 teaspoons kosher salt
- 1 cup unsweetened shredded coconut
- 1 (3.5 oz) bar dark chocolate (chopped into chunks)
- Salted butter optional for serving
Directions:
- Preheat the oven to 325°F.
- In a large bowl, mix the mashed bananas, eggs, and oil and set aside.
- In another bowl, mix together the flour, baking soda, salt, sugar, and pudding mix. Mix the dry ingredients into the bowl of wet ingredients, but avoid using a mixer. Do this part manually to keep the end result nice and fluffy.
- Chop up the dark chocolate bar. Add that and the shredded coconut to the batter.
- Grease the pan (this means rubbing lots of butter all over it) and coat the butter in a layer of flour. Flip the pan upside down to shake out the excess flour.
- Bake until the cake bounces back when pressed or if a toothpick comes out clean when poked in. Depending on the pan, your baking time will vary. With a bundt pan, estimate around 60 to 80 minutes, depending on how deep it is. Let it cool for about 10 minutes and flip it onto a clean plate or tray for serving.
- Enjoy it warm with butter or a scoop of ice cream! Keep it either refrigerated or left out in an airtight container.
Desserts by Ine
Courtesy of Ine Ihonkhai
The search for the perfect cheesecake is what led this Parisian baker on a serious quest to satisfy her sweet tooth. Emerged in a world of French pastries, sadly Ihonkhai couldn't find one that truly hit the spot so she decided to bake her own and thus the love affair began. 11 years later, her love for baking and sharing her baked goods continues to be the driving force behind her success. "For me, baking is a passion that can be shared and enjoyed with family and friends. It's often the dessert that gets people talking over dinner and I love that! It's also an outlet to express creativity and to be as imaginative and original as you want, there are no limits in baking and that is what's so amazing about it. Of course you make mistakes along the way, but that's all part of the baking process and definitely what has turned me into the baker I am today."
The Best Part of Baking for Her:
"For me, there are three best parts: 1) being able to use my creativity to come up with new recipes and dessert decorations, 2) my love of baking has revealed a new passion that I didn't know I had before: food photography! I now love taking pictures of my desserts just as much as I love making them, 3) sharing my desserts with family and friends. Eating the dessert has got to be the ultimate best part, right?!"
Career Highlight:
"As a homebaker, my highlight would probably be when I was contacted by a well-established coffee shop to supply them with my desserts. Unfortunately with the coffee shop based in Washington DC and me over in Paris this was logistically impossible! However it was a real honour to be contacted."
Favorite Dishes to Bake:
"I love making entremets with at least three different layers. The complexity of the different flavours is always so interesting and also beautiful to look at. I also love making cheesecakes, my all-time fave!"
Save us a slice, sis! To keep up with Ine, follow her on Instagram: @dessertsbyine.
Ine’s Hojicha Matcha Madeleines
Courtesy of Ine Ihonkhai
Ingredients:
Madeleines
- 115g melted butter (cooled)
- 130g sugar
- 120g plain flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tbsp hojicha matcha powder
- 2 large eggs (room temp)
- 1 tbsp milk
Chocolate shell
- 200g white chocolate
- 2 tsps hojicha matcha powder
Directions:
- In a large bowl, whisk together the sugar, flour, salt, baking powder and hojicha powder. In another bowl, whisk the eggs and milk together until frothy. Pour the egg mixture into the flour mixture and stir with a spatula until just combined. Pour in half of the cooled melted butter and combine well before adding the rest of butter. Stir gently until just combined. Cover and refrigerate the batter for at least 2 hours.
- Preheat oven to 190C. Grease and dust two 9-shell silicone madeleine moulds. Scoop 1 tbsp of the hardened batter into each mould then bake in oven for 12 mins. Remove madeleines from moulds and allow to cool on a rack.
- Chocolate shell: Melt white chocolate in a bain marie to 29C then mix in hojicha powder. Pour 1 tbsp of the chocolate mixture into each mould shell then press the madeleines into them. Leave to set in the fridge for 1 hour before removing from moulds.
Enjoy with a hojicha latte!
Doctor Jon Paul
Courtesy of Doctor Jon Paul
Armed with the knowledge and impressive skills passed all the way down from their great-grandmother, Dr. Jon Paul took to baking with both a natural ease and passion. (And you better, especially when your entire maternal side inherently knows how to throw down in the kitchen.) But it wasn't until one of their uncles taught them and ONLY them, their great-grandmother's coveted peach cobbler recipe that they took their commitment to the craft and love of community to a whole 'nother level. "To me, baking comes from a place of love. Because not only is it chemistry, it's a lot of time. If someone bakes for you, it's a way of them saying 'I got you.'"
Favorite Dishes to Bake: Pecan Pie, Circus Cookie Cheesecake, Peanut Butter Pie
What Baking Means to Them: "The best feeling in the world is knowing that you made something that people really like or enjoy. It's that feeling when you bake a peach cobbler for someone and you drop it off, and then you go to pick up the container you brought it in and they're like' there's no more of this?' That's the best feeling. So it's a form of joy for me."
Future Plans: "I can't say but I did something during COVID related to baking that will be on TV. And I'm hoping to do more of that, but that's all I can say. But I would love to do something where I'm able to work with other Black and Brown creators, and we're having conversations about food and the connections that we have to it. So I would like to do more in the television or entertainment sphere about baking and what it means to Black people and Black Queer people specifically."
To keep up with Doctor Jon, follow them on IG @doctorjonpaul.
Dr. Jon Paul's Carrot Cake
Courtesy of Dr. Jon Paul
Prep Time: 35 min | Cook Time: 1 hr
Ingredients:
Cake Mixture
- 2 cups granulated sugar
- 1 1/2 cups vegetable oil
- 4 fresh whole eggs
- 2 cups pastry flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 cups raw finely ground carrots
- 4 ounces finely chopped walnuts
Frosting
- 1 1/2 pounds powdered sugar
- 12 ounces room temperature cream cheese
- 1 tablespoon vanilla extract
- 2 ounces room temperature margarine
Directions:
For the cake:
- Preheat oven to 300 degrees F. In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots and chopped nuts until well blended.
- Distribute batter evenly into 3 (9-inch) cake layer pans, which have been generously greased. There will be approximately 1 pound 5 ounces of batter per pan. Place in preheated oven and bake for 50 to 60 minutes. Cool layers in pans, for approximately 1 hour. Store layers in pans, inverted, in closed cupboard to prevent drying. Layers must be a minimum of 1 day old.
- To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface. Center a 9-inch cake circle on top of revolving cake stand. Remove paper from bottom of layer cake.
For the frosting:
- In a suitable bowl of large mixer, place powdered sugar, cream cheese, vanilla, and margarine. Beat at second speed until thoroughly blended. Hold refrigerated and use as needed.
- For the assembly: Place first layer, bottom side down, at center of cake stand. With a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer.
- Center second layer on top of first layer with topside down. Again with a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center third layer on top of second layer with topside down. Using both hands, press firmly but gently, all layers together to get one firm cake. With spatula, spread remainder of frosting to cover top and sides of cake. Refrigerated until needed. Display on counter or cake stand with a plastic cover.
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Featured image courtesy of Chef Jeff Morneau.
Writer. Empath. Escapist. Young, gifted, and Black. Shanelle Genai is a proud Southern girl in a serious relationship with celebrity interviews, The Fresh Prince of Bel-Air, and long walks down Sephora aisles. Keep up with her on IG @shanellegenai.
These Newlyweds Found Love Thanks To A Friend Playing Matchmaker
How We Met is a series where xoNecole talks love and relationships with real-life couples. We learn how they met, how like turned into love, and how they make their love work.
Jason and Elise Robinson’s union is a reminder that kind people still get their happily ever after. The pair had their first date in October of 2021 and tied the knot on June 15, 2024. Both of them have dedicated their lives to celebrating and supporting Black culture so it was only fitting they get married in what's considered the Black Hollywood of America during the Juneteenth celebration weekend. From the florists to Elise and Jason's gown and suit designers to the table signage and so much more, everything was Black-owned. It's no wonder their love for Black culture was the jumping-off point for their love story.
When they met, Jason had just moved to Atlanta for a new job opportunity, and Elise was living happily in her career and had put dating on the backburner. But luckily, a mutual connection saw something in both of them and thanks to a yoga-themed baby shower and a chance text message, they found their forever. Check out their beautiful How We Met story below.
I’ll start with the easiest question. Can you both tell me a little bit about yourself and your background?
Elise: Sure, my name is Elise. I’m actually from Atlanta, GA – not a transplant. I grew up here and left right after college to pursue my career. Now I’ve been back going on eight years, and I’m in my early 40s.
Jason: And I’m Jason. I’m originally from Racine, Wisconsin. I went to school at Florida A&M University, so I am a rattler. I went back to the Midwest for a period of time, in Indianapolis. Now, I’ve been in the Atlanta area for a little over two and a half years.
Jason and Elise Robinson
Photo by FotosbyFola
Wow, that’s nice because Atlanta gets a bad rap when it comes to relationships. So you have to give us the deets. How did you two find each other?
Elise: So I work in TV and I was on-air for a number of years and then transitioned into being a producer and then a manager. As a producer, I’d always have guests on. And there was a woman who came on frequently named Rosalynn (@Rosalynndaniels, often referred to as The Black Martha Stewart), and we connected instantly. Anyway, she got pregnant right before COVID and invited me to a “modern-day yoga baby shower.” I came to support, but was also just curious about that theme.
I had an amazing time. And when it was over a few of us stuck around and convos got personal. She ended up asking me the infamous ‘Are you dating’ question. When I told her no, she decided to set me up. So I should tell you, in both of my only two serious relationships, I was set up – so I was like no.
But she pointed at her husband, who was folding up chairs, and said that another friend set her up with him. Sometimes, it takes people outside of us to see what we need. A few months later, she reached out and said she had family relocating and thought I’d really like him. So she gave him my number, and I reached out with a text. He responded with a call, and that night, we talked for about 2-3 hours. So that’s how we met. I was a little nervous because me and Rosalynn were starting a friendship, and here I was, talking to her family!
Jason: It was new for me too. Remember, I was new to the area, and I had heard so many “stories” about how people have been done wrong in the dating world. Whether it’s by theft or scamming (laughs). Plus, I had just got a new job and wanted to focus on that. But I did want to be able to date someone in a more personal way and see where it led. I felt like who better than someone who I trust to connect me. Rosalynn knows I’m private, about business life, and my personal life is important to me.
So let’s get into your courtship. What was your first date like?
Elise: We had our first convo on a Monday, and he asked me out the next day. I didn’t have any plans, but I still said no. I was just playing hard to get (laughs). But we were talking every day, and he told me he wanted to take me somewhere I’ve never been. And I’m like, you’re in my city! But he sends me three options, and sure enough, two of the places I hadn’t gone to. So, our first date was October 1, 2021, and somebody was 45 minutes late.
Now Jason, why were you 45 minutes late?
Elise: It was me – in my own city. I just got turned around, and the traffic was horrible. I kept calling him and giving him permission to leave. Full transparency: I probably wouldn’t have waited if the shoe was on the other foot. But this was my first sign of what I now know and love the most about him. It’s his patience. When I got there, I was frazzled and everything, but he was just super calm. It ended up being a great first date.
Jason: I remember just waiting and being concerned for her well-being. Because I know how traffic can be, especially when someone is rushing. I was just scrolling through my phone and looking through the menu. It was cool.
Elise and Jason Robinson
Courtesy
That’s beautiful. Now let’s talk about the “what are we” convo? Did you have one of those and if so, who initiated it and how was it?
Elise: I initiated it. Jason was dating me – and still does. But by this time, we had been on a number of dates. We were on our way to a winery, and we had a bit of a drive. So I decided to state my intention. We were just a few weeks in, but we were spending a lot of time together and we are people of a particular age. So I told him, I know Atlanta can be a Black man’s playground. There’s so many beautiful professional women here. But I’m dating with intention. I don’t want to kick it or hang with a good guy even though he’s not my person. I was done with all of that. So I’m “laying down the law” in my eyes, and he didn’t flinch. He let me finish and basically let me know we were on the same page. He was not trying to sow his royal oats.
Jason: Yeah, I was not trying to be Prince Akeem. But also, it was more so about setting a tone and goal for myself. My mama always told me to set my goals. And having a family was always one of mine. I think the biggest thing of it all, was I felt blessed – in terms of moving for work and meeting Elise, now being married. There’s victories being placed in my life.
I love that you both shared that because sometimes I get feedback on these stories and it seems like sometimes we’re afraid to really voice what we desire, no matter what that looks like.
Elise: Yeah, I think sometimes women feel like they don’t want to put pressure on their partner. But it’s not pressure. Look, Jason and I are based in faith, and what is for us is for us. Being upfront and honest is best – and early makes sense. You don’t have to convince someone to be your person.
Jason: I think her sharing those values resonated with me, and hearing her “lay down the law” was fine because I was there, too. I would say to millennial women, don’t be afraid to tell a mate what you want. You never know what that would lead to. Time is a precious commodity. Elise saying that early on showed me that she values both of our time. It showed her heart, character, and integrity, and I was drawn to that and the mature conversation. In the social media world, we don’t have those pointed conversations face-to-face. I would challenge readers to have those conversations in person, and you would get more from that convo than any post or reel. Because you see body language reactions and have deeper communication.
Yeah, I think sometimes women feel like they don’t want to put pressure on their partner. But it’s not pressure. Look, Jason and I are based in faith, and what is for us is for us. Being upfront and honest is best – and early makes sense. You don’t have to convince someone to be your person.
You both have mentioned time, family, and integrity. I’m curious what other core values do you both share?
Elise: Early on, our faith. Not just do you believe in God. It had to be deeper in that. I needed someone who would lead me, our home, and our family. I didn’t want to be in a push-and-pull relationship about prayer, church, or have conversations about being better people. Also, we discussed finances. That doesn’t just mean going to work. We chatted about ownership and what it looks like for us. How do we support each other individually and together? I know I like having my hands in a few different pots, and I needed someone who was supportive of that and likewise.
Jason: My background is that I was raised in the church. My father is a deacon and my mom is a deaconess. They've been married for 55 years. Faith was very important to me and it was crucial that my wife have that relationship as well.
Elise and Jason Robinson
Photo by FotosbyFola
Can we talk about challenges? Big or small, what are some things you had to grow through together?
Elise: I have never lived with anyone – not a roommate, a sister, friend, boyfriend or anything. Now, I’m in my 40s and I'm living with someone. When you’ve been by yourself for so long that was a challenge for both of us. We weren’t pulling each other's hair out but I’m a bit extreme. Things are color-coded in my closet. For me, working in news is chaotic so I want my home to be peaceful and organized.
Jason: I’m a man, and she’s a woman. That dynamic alone adds a flair to it. She wants things a certain way. She’s a Capricorn. But just in terms of how she wants to keep a home was a big adjustment for me. It took time.
On a smaller level, what are some of the things you disagree about day-to-day?
Elise: Cleanliness and systems. Like, he recycles and I do not. But sometimes I just have to decide if it really needs to be a thing or if I can just take care of it.
Jason: This is where my organization takes over (laughs).
What are your love languages? Do you know?
Elise: Jason’s is an act of service which works because I love cooking for him. It doesn’t feel like a chore to me. I love when I’m out, picking up his favorite juice. The other day I saw he needed t-shirts while folding clothes. So I just like doing small things for him that he doesn’t expect. He’s very much that guy that will ask to help so it doesn’t bother me.
Jason: I’d say Elise is all of them, but physical touch would probably be the biggest one. I had to get used to that. She’s taught me it in a number of ways. I remember we actually talked about love languages, and I sent her this song called “More Than Words” by Extreme. That explained to her how I felt.
Finally, can we end with the proposal? Tell us everything!
Jason: It was at a restaurant. And again, I was trying to find somewhere she hadn’t been. Also, I didn’t want to do it on our anniversary because that would have been too obvious. I contacted one of the restaurant’s staff and decided to change up the dessert menu. Each item was something special to us.
Elise: We go on so many date nights, so I just thought it was a regular night. We had finished eating, and I had to go to the bathroom. They had a nice mirror, girl. So I’m in there taking videos and stuff.
Jason: While she’s in the restroom, I’m getting everything in place with the waitress.
Elise: So as I’m reading the menu, I realize it’s telling our story and he eventually proposed. It was so special; I actually had the menu framed! It was so beautiful and thoughtful.
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This Is How To Make Essential Oils Your Ultimate Nail Health Hack
Something that I will forever back until the end of time is essential oils. One reason is that they are all-natural (essential oils are basicallyplant extracts). Another reason is that the (proven) holistic health benefits that come with using them (consistently) aredamn near endless. And lawd, don’t even get me started on how wonderful many of them smell — and how they tend to last longer than a lot of the perfumes and colognes that are out there. Definitely, for as long as essential oils are in existence, I’ll be singing their praises.
Today, the lane that I’m gonna be in is how you can apply certain essential oils to your nail care regimen. Since it should be the goal of all of us to be intentional about doing what we can to havestrong and healthy nails, I’m going to share with you 10 oils that are proven to help you reach that very goal (just make sure that youmix them with a carrier oil like apricot, grapeseed or jojoba first; essential oils are way more potent than they are oftentimes given credit for).
The Best Essential Oils for Nail Health
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1. Tea Tree Oil
Believe it or not,nail fungus is pretty common.Some studies say that 1 in 10 people will experience it; that number jumps to 1 in 2 for individuals over 70. When it comes to this, signs to look out for are nails that look white, yellow, or brown, nails that seem to rise up from your nail bed, nails that are cloudy-looking in areas, and/or nails that easily break or split in more than one spot. Depending on how serious the fungal growth is, your doctor may prescribe an oral medication, a prescription-strength topical one, or even try a laser treatment of some sort.
However, if what you’re going through is minor, you might only needsome tea tree oil to get everything under control. Since it’s the type of essential oil that contains potent antifungal and antiseptic properties, applying it to nail fungus can significantly reduce fungal growth in a relatively short period of time without over-drying your nails in the process.
2. Myrrh Oil
Since myrrh oil contains so many powerful antioxidants and is able tokill harmful bacteria quickly, that already makes it a great essential oil for nail care. Also, since it contains properties that help to keep your skin healthy, it’s also a wonderful cuticle oil (especially if you mix it with a carrier oil like sweet almond oil, plum oil, or sesame oil). Another thing to keep in mind is if you’ve recently injured your nail(s) in some way, myrrh oil contains properties that help to reduce swelling at a pretty accelerated pace.
3. Juniper Berry Oil
An essential oil that has a good reputation for both healing as well as protecting your skin is juniper berry oil. In fact, if you’ve got a bit of foot odor going on or you’ve noticed some nail fungus creeping up, if you apply the oil to your feet (or nails) while you’re in the shower, it can help to eliminate the smells and speed up the healing process.
Another bonus about this particular oil is it has astringent properties that can help to keep your nails nice and clean.
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4. Lavender Oil
Another oil that’s ideal forfighting nail fungus is lavender oil. In fact, in Healthline’s article, “Can You Use Essential Oil for Toenail Fungus?” lavender is on the list. That’s not all. If you happen to havenail eczema,the properties of lavender oil have the ability to soothe and heal the symptoms that come along with it, including nail softness and shedding. It’s also a good idea to keep in mind that if you want to addmoisture to your nails or cuticles, lavender oil is one that can hydrate your nails without a ton of residue.
5. Clove Oil
Since clove oil is considered to be an antimicrobial oil, it’s another one that is able to kill bacteria. Something else that’s cool about this oil is it can bring quick relief to pain and discomfort if you’ve broken a nail or you’ve got a hangnail that’s getting on your last nerve.Two other big wins about clove oil are it can help to even out any skin discoloration that you may have around your cuticles and it can help to keep your nails and hands looking youthful too (because, yes,nails do age).
6. Sage Oil
Sage oil also has some pretty impressive antibacterial properties in it. It also has the ability to condition your skin as well as your nails. This means that if you happen to struggle with brittle nails or nails that seem to peel, applying this oil to it can help to naturally reverse those issues. Also, if your nails seem to look a bit on the dull side, sage nails can give them a natural sheen if polish isn’t (really) your thing.
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7. Geranium Oil
An essential oil that’s great at fighting off all types of infections isgeranium oil. What I especially like about it,as far as nail care is concerned, is that it’s got a solid reputation for moisturizing your nails so that they’re able to grow stronger and longer. Since it’s an oil thatcontains anti-aging properties, geranium oil can help to keep your hands (and feet) younger-looking for a longer period of time as well.
8. Lemon Oil
Hangnails are the absolute worst. Typically, those annoying things come as the result of having dry cuticles or constantly picking (or biting) the skin around your nails. If you make a cuticle oil out oflemon oil, not only can that help to nourish your cuticles and nails, but it can also repair any tissue damage that you may have as well as deeply cleanse your nails too. This, as a direct result, can help your nails to become stronger over time (plus, it doesn’t exactly taste the best, so it can help to keep your mouth off of your nails…which is a good thing).
9. Eucalyptus Oil
One of the most potent ways to treat a nail fungal infection is toapply some eucalyptus oil to it. In fact, one of the best things about taking this particular all-natural approach to a nail infection is it can kill the fungi without totally drying out your nails in the process. Also, if you’re looking for an oil that will protect your all-natural nails frompotential environmental damage, eucalyptus oil totally has your back as far as that is concerned.
10. Vanilla Oil
Now,I’m definitely preaching to the choir when I say that you should take a break from nail polish every once in a while. Just like your skin needs a mini-vacation from cosmetics and your hair needs one from the product (build-up), your nails need time to breathe on occasion, too; otherwise, the chemicals in the polish can lead to breakage, peeling, and weak nails overall. And while you’re on the break, try applying some vanilla oil to your nails and your nail beds.The antioxidants in the oil can help to speed up the healing process of your nails as well as reduce inflammation (if you’ve got any of that going on). It can also help to nourish your nails as they prepare for another few months of nail color.
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I’m telling you, although there are all kinds of nail products on the market, if you get your hands on a few staple essential oils, you can feel confident that you’re giving your nails some chemical-free, holistically beneficial oils that will get your nails right in so many ways. I’m looking at my nails as I’m typing all of this out, and I can certainly attest to it. Try it — ain’t no way that you (and your nails) won’t like it!
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